Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.
These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.
Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.
A pretty green vegetable soup, with no potatoes. A vitamin-packed bowl that’s rich in fiber. The secret to a really velvety texture is not to add too much of the cooking liquid, so you get a soup that’s flavorful and smooth.
Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.
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